In continues of our fall cooking recipes, today, we want to share with you this Easy Chickpea Soup Recipe. This vegetarian recipe is simple to prepare and also a healthy recipe to enjoy on our cold and rainy fall and winter days. It is a slow cooking recipe, but you can also cook it n a pressure cooker or to choose to blend it for a creamy chickpea soup and a fast cook too. This soup can consume for a meal in the family, and we can take the next day for our lunch in the work area. It is also tasty to warm before eating.
Ingredients- 4 Servings
- 250-300 g dry chickpeas
- 1- onion
- 1- carrot
- 1- cerely stick
- salt, pepper, olive oil
- 1-2 tomato sauce
- 1.5 hot chicken stock
- Rosemary, Laurel, Majorana
Directions
- We put the chickpeas in the water for one night, rinse them well, and put them to boil for some minutes, and dry them.
- In a soup pan, add olive oil, finely chopped onion, carrot, and cerely, and stir-fry all for a few minutes until tender.
- Add the chickpeas, that we boiled and dried first, and stir-fry together with other veggies for a while, adding the tomato sauce, and continue stirring for 2-3 minutes.
- We will tie the spices with kitchen twine and put them in the pot to flavor the soup during cooking.
- Add the salty hot chicken stock and let the soup cook in low heat for 1-2 hours. You will see by yourself, the chickpeas retain their shape, but when properly cook they melt completely in our mouth. We will remove the herbs from the soup and season it with salt, pepper, olive oil, and serve it warm.
Bon Appetit!
Thank you for follow us and supporting our site. You are welcome to share or leave a comment or questions in the form below.